Healthy Spinach-Artichoke Stuffed Mushrooms
A CORK, FORK, & PASSPORT A healthier stuffed mushroom hot appetizer recipe with ricotta, artichoke, and spinach, and quinoa, perfect for those following the Mediterranean diet lifestyle.
Servings: 12
Calories: 107kcal
Ingredients
- 10-12 Large Button Mushrooms
- 2 c. Fresh Spinach packed
- 1 c. Canned or Frozen Artichoke Hearts
- 1 Tbsp. Chopped Jalapeno or Green Chile
- 2 Tbsp. Dried Sundried Tomatoes
- 1 c. Ricotta Cheese
- 1/2 Large Onion
- 3 Cloves Garlic
- 1 Egg
- 1 Tbsp Avocado Oil
- 1/4 c. Uncooked Quinoa
- 1/3 c. Fresh Grated Parmesan Cheese
- 1/4 c. Shredded Mozzarella Cheese
- Avocado Oil for brushing
Instructions
- Heat the oven to 350 degrees.
- Find the biggest button mushrooms you can and scrub them clean.
- Leave the mushrooms whole but cut the stems of the mushrooms off and set aside.
- Clean and trim the spinach, then chop into bite-size pieces. Place in a large bowl.
- Drain the artichoke hearts and chop them into small pieces. Place in the bowl with the spinach.
- Chop the sundried tomato and add it to the bowl.
- Trim and chop the mushroom stems and add to the bowl.
- Grate the onion finely and add it to the bowl.
- Peel and chop the garlic and mix it into the bowl.
- Add the rest of the ingredients to the bowl and mix well.
- Spray a large baking dish with avocado or olive oil spray.
- Rub the outside of the mushroom caps with avocado oil.
- Scoop about one tablespoon of the spinach mixture and stuff inside each mushroom until the mushroom cap is full.
- Place the stuffed mushrooms in the baking dish and sprinkle with a little extra grated parmesan.
- Bake in the oven for 25-28 minutes, until bubbling and golden on top.
- Remove from the oven. Let cool for about 5-8 minutes and serve.
Nutrition
Serving: 1oz | Calories: 107kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 114mg | Fiber: 2g | Sugar: 1g